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Show STRAWBERRY NOVELTIES. Strawberry Rank. Make green jelly from granulated gelatine colored with spinach juice, sweeten, add iuice of lemon and strain. Pour in oblong mold (a clean baking pan will do). Half fill the mold with the liquid jelly and place it on ice; when lirm, cover with a layer of strawberries, and nour over these the rest of the jelly, when the iellv Is turned out of the mold, cover with ripe strawberries on their stems, and decorate with strawberry leaves. Serve with small dishes of oowdered sugar. Strawberry Cocktaii (Harper's Bazar recipe). Mash a quart of berries, add the juice of one lemon and one orange, two cups of sugar and six .cups of wain-. Leave for two hours, then stir till all the sugar is dissolved, and strain through a jelly bag. Put on ice till very cold, and serve in tall glasses, well (hilled, with three strawberries sliced in each glass. f the day is verv warm, a little shaved ice may lie added. Strawberry Croquettes Take a pint of hat cooked rice, the yolks of three-eggs, three-eggs, beaten, one teas;oonful of powdered pow-dered sugar, one teaspoonful of butter, salt and a little vanilla. Whip all to a paste, mould into round balls as large as English walnuts and press a large strawberry into the center of each, closing it well afterward. Dip into crumbs, again, and fry in deeo fat till brown. Have read:- little artificial stems, each with a green leaf, and put one in each croquette before serving. m |
